Description
Discover the delicious Grilled Salsa Verde Pepper Jack Chicken Recipe. Perfect for your next BBQ!
Ingredients
Scale
- 1 ½ pounds thin-sliced boneless skinless chicken breasts (about 4 breasts)
- 12 ounces salsa verde (Trader Joe’s recommended)
- 3 tablespoons olive oil
- 2 tablespoons lime juice
- 1 teaspoon cumin
- 1 teaspoon salt (or more, to taste)
- 1 teaspoon freshly ground black pepper
- 4 slices pepper Jack cheese (or as desired)
- Fresh cilantro, finely minced (optional, for garnishing)
- Lime wedges (optional, for serving)
Instructions
- Step 1: In a large bowl, combine salsa verde, olive oil, lime juice, cumin, salt, and black pepper.
- Step 2: Add the chicken breasts to the bowl and toss to coat evenly with the marinade. Cover and refrigerate for at least 30 minutes, or up to 2 hours.
- Step 3: Preheat the grill to medium-high heat.
- Step 4: Remove the chicken from the marinade and discard any remaining marinade.
- Step 5: Grill the chicken for 4-5 minutes per side, or until fully cooked through (internal temperature of 165°F).
- Step 6: During the last minute of grilling, place a slice of pepper Jack cheese on each chicken breast and close the grill lid to melt the cheese.
- Step 7: Remove the chicken from the grill and let rest for a few minutes.
- Step 8: Garnish with fresh cilantro and serve with lime wedges, if desired.
Notes
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Nutrition
- Serving Size: 4 serving
- Calories: 400
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg